Tiger Salad (

• 3 celery ribs (5 ounces; 140g), preferably cut from closer to the heart,
• 1/2 long hot green pepper (1/2 ounce; 14g), split in half, each half then cut on a bias (see note)
• 2 scallions, sliced thinly on a bias (2 ounces; 56g)
• 1 small bunch cilantro leaves and tender stems, torn by hand or chopped into 3-inch lengths (1 ounce; 28g)
• 1 tablespoon (15ml) rice vinegar
• 3/4 teaspoon Diamond Crystal kosher salt; if using table salt, use half as much by volume
• 3/4 teaspoon sugar
• 1/4 teaspoon soy sauce
• 1 teaspoon sesame oil
• 2 tablespoons
• (0.2 ounce; 6g); see note

1. In a medium mixing bowl, combine celery, long hot green pepper, scallions, and chopped cilantro.
2. In a small bowl, combine rice vinegar, salt, and sugar, then stir to dissolve the salt and sugar completely. Add soy sauce and sesame oil and stir to combine.
3. Pour dressing over vegetables, tossing to ensure thorough distribution.
4. Mound vegetables on a serving plate and sprinkle dried shrimp all over the top. Serve immediately.

celery, long hot green pepper, scallions, cilantro, rice vinegar, salt, sugar, soy sauce, sesame oil

Taken from www.seriouseats.com/recipes/2019/06/tiger-salad-recipe.html (may not work)